Preparation
Pour Olive oil in heavy large Dutch oven over medium-high heat. Working in batches, add lamb to pot; sauté until brown on all sides, about 5 minutes per batch. Using slotted spoon, transfer lamb to plate. Using tongs, transfer bones to plate.
Add vegetables, rosemary and thyme to pot; stir to coat with drippings. Return meat to pot. Add 2 cups stock or water and bring to boil. Reduce heat to medium-low. Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
Place ¾ to 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. Serve with a crusty fresh bread.

About Me

NO, I am no Chef, and NO, I don't have a restaurant, what I have is a passion for cooking... Here I bring to you some of my own creations, and some that I have been inspired by.. Anula and I are constantly on the look to try something new and tweak it and then if we find it worthy, it finds itself on this blog!